Comments on: Pumpkin Oat Chocolate Chip Cookies

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 17 Oct 2025 19:29:42 +0000

In reply to Lynne. Hi Lynne, yep! I think that would work.

By: Lynne

Lynne — Mon, 13 Oct 2025 15:34:01 +0000

Is there a way to make this more of a “breakfast cookie”? Can I add the flax seed (with out the water) for extra fiber and still use regular eggs? Thank you!

By: Erica

Erica — Sun, 13 Oct 2024 23:40:45 +0000

These are delicious! Not terribly sweet and do not spread! I love how puffy they remain while baking. Will absolutely make again with different kinds of squash puree once pumpkin is hard to find after the season is over. Thank you!

By: Anita

Anita — Fri, 04 Oct 2024 05:29:39 +0000

Would it be ok to sub banana for the sugar?

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 24 Sep 2024 19:53:14 +0000

In reply to Carolyn Joyce. I'm so glad you enjoyed them!

By: Carolyn Joyce

Carolyn Joyce — Tue, 24 Sep 2024 04:02:57 +0000

These were SO yummy! Wonderfully fluffy, fall-flavored (used 1.5 teaspoons of pumpkin pie spice instead of cinnamon/nutmeg), and the chocolate chips made it a lovely chocolatey treat!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 19 Sep 2024 20:22:48 +0000

In reply to Fiona. 1 and skip the water in addition to the flax. The cookies will be a bit more cakey.

By: Fiona

Fiona — Tue, 17 Sep 2024 14:49:52 +0000

How many eggs if I’m not Vegan.

By: Tamara

Tamara — Sat, 28 Oct 2023 23:21:05 +0000

Made as written. Delicious. I appreciate that they are not sickly sweet! Will be great with my morning coffee.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 20 Oct 2023 21:20:24 +0000

In reply to Valerie. Hi Valerie, these cookies turn out best when they're made with cane sugar. They're not supposed to spread too much as they bake—they are soft and puffy, almost like muffin tops.